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Hot Beef and Hazelnut Salad

1 pound sirloin steak, sliced across grain into thin strips
MARINADE:
1/4 cup sliced green onions
2 garlic cloves, minced
2 tablespoons reduced-sodium or regular soy sauce
1 tablespoon vegetable oil
1 tablespoon water
DRESSING:
2 tablespoons cider vinegar
2 tablespoons reduced-sodium or regular soy sauce
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
8 to 10 cups torn salad greens
1/4 cup coarsely chopped hazelnuts, toasted
Sliced green onions
Chopped sweet red or green peppers

Place beef in a glass mixing bowl. Combine marinade ingredients; pour over beef.

Printed from tasteofhome.com Oct 11, 2008

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Hot Beef and Hazelnut Salad cont.

Allow to stand at room temperature 30 minutes. Meanwhile, combine dressing
ingredients; set aside. Place greens in a large salad bowl; refrigerate. In a
skillet over high heat, brown half the beef and marinade. Remove and then brown
remaining beef. Drain and add all beef to greens. In the same skillet, heat
dressing. Pour over salad and quickly toss. Top with hazelnuts, onions and
peppers. Serve immediately.

Yield: 4 servings.